Pig Cakes, yep I said Pig Cakes

caliking

I wish I was your friend....

really cool  idea for a cook. I love the textures in this - crunchy pig cake, the slaw, soft bun. I'm waiting for the Texas edition now  

Foghorn

caliking said:

I wish I was your friend....

really cool  idea for a cook. I love the textures in this - crunchy pig cake, the slaw, soft bun. I'm waiting for the Texas edition now  

@caliking, cow (brisket) cakes?

byrne092

Combining two things that are great on their own into one crazy concoction ...Genius! Awesome cook!

Hotch

Well I have a little of the ingredients left. Maybe enough for 4 or 5 pig cakes. I think later today I will light up the Blackstone and see if I can get these up to temp and crispy. I am thinking I may have to do them a little bit thinner.

txhawkeye

Awesome!! That looks killer!!

RAC

Awesome cook!

WooPig

Oh my. 

henapple

Ever think of getting sponsored by BGE and selling HGE t-shirts? 

blukat

Wow!!

Hotch

henapple said:

Ever think of getting sponsored by BGE and selling HGE t-shirts? 

I think that gig is already taken. We are completely happy just trying to put something edible on a plate, now and then.

bo31210

Winner winner chicken dinner.   Those look awesome!

TigerTony

Ya gotta be shi'in me? Holy Mary!....Beautiful and great write-up @Hotch!

Hotch

TigerTony said:

Ya gotta be shi'in me? Holy Mary!....Beautiful and great write-up @Hotch!

Thanks Tony,

Chubbs

One of the best cooks I have seen on here. Well done and brilliant!

gamason

Looks great. I would definitely like to try this recipe sometime. Two of my favorites in one. WOW is all I can say!!!!!

SmokeyPitt

I don't know how I missed this before.  This is the most beautiful thing I have ever seen. 

Brisket_Fanatic

Great idea, this is out of bounds for sure!

aukerns08

Great idea, great write up and great pictures.  I'll be trying this one out myself in the near future.  I like that burner you have for the chimney start too, might need to get me one of those.

KiterTodd

Incredible!  Didn't even know this was possible!

How was the texture of the pig cake?  It looks like the cream cheese was the good call to keep things smooth.  Was the pork itself tender and easy to bit into or did it get tough?   Have to say, that looks awesome.

I didn't see a recipe posted (maybe I missed it) but it sounds like just softened cream cheese as the base mixed with the pork, and the pepper, cayenne, green onion.  

dldawes1

Another one for the list of cooks to do !!  Looks awesome, sounds awesome, must be awesome !!!  Thanks for posting !!

tarheelmatt

I like pig.  I like cakes.  I like pig cakes.  I want a pig cake or four.  

SmokeyPitt

@Hotch did you happen to get any pics of the inside once it was finished?  

lkapigian

Refreshing to see new cook ideas- Great Job!! Bookmarked

Thatgrimguy

I've come to post on this like 4 times but I always just find myself speechless and hungry. Great job.

Hotch

SmokeyPitt said:

@Hotch did you happen to get any pics of the inside once it was finished?  

No they would not put them down after the first bite!!

I have a little pork left and will make a few more with a little Texas flavor in the next few days and post the pics for you. 

Hotch

Thatgrimguy said:

I've come to post on this like 4 times but I always just find myself speechless and hungry. Great job.

Thanks brother Grim. The next few I will see if I can make them on the Blackstone griddle. I think if I flatten them to what a breakfast sausage patty is, it may work!!

Phatchris

Wow... Just F'n crazy good cook!

Cookbook_Chip

Get.  Out.  That. Is. Amazing!

Hotch

SmokeyPitt said:

@Hotch did you happen to get any pics of the inside once it was finished?  

@SmokyPitt As I said before I would post the pics with the Pig Cakes cut in half for you next time we made them. This time I made them at 1.5oz per cake, thinner like a breakfast sausage patty.

We had friends over last night for a swim and dinner of Philly Cheese Steaks off of the Blackstone Griddle and my "Not So White Salsa" and chips.

 I had some pulled pork left over and as I said I wanted to try cook them on the Blackstone. They cooked OK but as you can see the sides did not have the Panko brown up. Everyone loved them and wanted more, but I wasn't satisfied with the sides being light in color.

So with the last two I fired up the RV fryer and dropped them in. Score!! Of course deep fry is the only way for me. You just need to use the right tools to do the job correctly.

This is for @SmokeyPitt

Thanks for looking.

SmokeyPitt

You da man @Hotch ! They look every bit as good as I suspected